eats, sweet eat

Chocolate truffle cake

for my love of chocolate.
Chocolate truffle cake | piecefully
1/2 a banana
3 eggs
3 dried figs (soft)
75 ml cacao
100 ml oat flour
a pinch of baking powder
1 tbsp almond butter
1/2 tbsp agave syrup
1 tbsp olive oil
2 tbsp cacao nibs
seasalt

put the banana and figs in a food processor and mix for a bit. add the eggs and mix until semi-fluffy. add the rest of the ingredients (except the cacao nibs) and blend until smooth. fold in the cacao nibs and pour the batter into a rectangular form, either oiled or with baking paper.bake for about 20-25 min at 175°C (it should still be moist). serve with fruits and a small spoon of turkish yoghurt.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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fast eat, sweet eat, vegeterian eat

Plum rum jam

some memories of plums: the dried ones that i really didn’t like as a kid. the huge tree in my parents backyard, with red and yellow ones. all that sweet umeshuu (plum wine) in Japan. the salt and sour taste of pickled plums i’ll never understand. a so called (horrible) “plum tea”. fresh plum juice at some small place on a trip somewhere i can’t remember. and then there is this. plum and rum in one pot along with som dried figs that turned out to be a not too sweet, super quick jam.

2013_food_plumrumjam_01

one small batch
6 plums
5 dried figs, cut in pieces
2 knives ends of vanilla
juice from 1/2 a lemon
1-2 tbsp Agave syrup
2 tbsp dark rum

wash the plums and cut in wedges, put in a pot together with the rest of the ingredients. simmer on low heat for approximately 40 minutes, or until it has reached jam-like consistency. adjust amount of acidity or sweetener to your liking. put the jam in a disinfected jar and let cool. serve with cheese, on the morning porridge, with your yoghurt or as a dessert together with some ice-cream. keeps for about a week in the fridge.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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